Polysaccharide capable of reducing the viscosity of a hydrated psyllium and foods containing the polysaccharide and psyllium

ABSTRACT

A polysaccharide useful as an ingredient of a food containing psyllium is disclosed. The increase of viscosity resulting from hydrated psyllium can be reduced by the present polysaccharides without adversely affecting the physiologically beneficial effects of psyllium. The present invention also provides a food product containing the psyllium viscosity-reducing polysaccharide and psyllium, and a method of manufacturing the same, characterized by having excellent handling properties and favorable palatability, even if the method includes a step of heating the psyllium, especially in a hydrated form.

FIELD OF THE INVENTION

[0001] The present invention relates to a poly-saccharide which isuseful as an ingredient in a variety of foods containing psyllium, whichis known to generate a high viscosity when hydrated. In accordance withthe present invention, a polysaccharide which can reduce viscosityresulting from hydrated psyllium is provided. In addition, a foodadditive composition containing the polysaccharide and psyllium isprovided. The food additive can be readily incorporated into foodswithout a loss of beneficial effects of psyllium and without anundesirable increase in the viscosity of the foods. Further, the presentinvention also provides a food product characterized by its ingredients,which are the psyllium viscosity-reducing polysaccharide and psyllium,and by its excellent handling properties and favorable palatability, anda method of manufacturing the same.

BACKGROUND OF THE INVENTION

[0002] A recent trend of western-style dietary habits in Japan resultedin a continuous reduction in the consumption of dietary fibers. Thecurrent daily intake of dietary fibers is as low as about 17 g, which isfar lower than the target level of 20 to 25 g prescribed by Ministry ofHealth and Welfare in Japan. In response to physiological studiesdirected to the actions of dietary fibers in a human body, theimportance of dietary fiber in health care and disease control has beenwell recognized. Accordingly, various attempts are made to incorporate adietary fiber into various foods for the purpose of increasing theintake of dietary fibers, which otherwise tends to be deficient.

[0003] We focused on psyllium, among dietary fibers, which was reportedto have excellent water-retaining capability and swelling ability, aswell as various physiological effects such as an intestinalfunction-controlling effect, blood lipid-controlling effect,hyperglycemia-suppressing effect, and blood cholesterol-reducing effect.Also, psyllium is barely digested and contains few calories, butprovides a sense of satiety, and thereby is expected to exact aweight-controlling effect.

[0004] Psyllium is a naturally occurring vegetable gum derived from aseed of a plant of Plantago species, such as Plantago Ovata Forskal,which is a kind of plantain cultivated in Rajasthan and Gujarat statesin India. Psyllium forms a highly viscous dispersion when hydrated, andit can form a dispersion having the viscosity as high as about 4000 cp(centipoise, determined using a type B viscometer with Rotor No. 3, at30 rpm and 25° C.) for example, even when added at a concentration aslow as 1% by weight. When hydrated at 2% by weight, psyllium usuallyforms a gelatin-like clear gel. When a 1% dispersion is heated to 90° C.and then cooled, a hard gel mass can be formed. The viscosity, which isas described above, is several or several ten times greater whencompared with other thickening polysaccharides, such as guar gum, locustbean gum, and tara gum, added at the same concentration. In addition,although these thickening polysaccharides exhibit fluidity, even at ahigh viscosity, psyllium exhibits both high viscosity and high gellingability.

[0005] Accordingly, when psyllium is incorporated into food products,such as beverages, confectioneries, breads, and noodles, in an attemptto obtain physiological effects, such as the intestinefunction-controlling effect as described above, the psyllium can beswollen during the manufacturing process later than the step of mixingwith water due to the physical characteristics described above, therebyresulting in high viscosity. As a result, problems such as difficultiesin processing and adverse effects on palatability are experienced, andapplications in the field of food processing have been hampered.Therefore, a technique to suppress the onset of the elevated viscosityand gel-forming characteristics in response to the hydration of psylliumis still desired for the purpose of providing an improved handling ofpsyllium that is to be incorporated into various food products.

[0006] Especially, when manufacturing a liquid food to be packed into asealed container is intended, the manufacturing process requires a stepof heat sterilization following the hydration step of psyllium.Therefore, several problems result, such as formation of a hard gel,leading to impossibilities in packing into a container and todifficulties in retaining favorable fluidity or palatability.

[0007] A conventional method for suppressing the onset of the elevatedviscosity resulting psyllium is disclosed in Japanese Patent ApplicationLaid-Open No. 5-15340, which discloses a method of processing a dietaryfiber psyllium in which an agar solution prepared by heating fordissolution is supplemented with psyllium powder, and then solidified bycooling. In this method, although psyllium is fused by means of thecoagulating action of agar, thereby achieving a decrease in viscosity,the coagulated psyllium and agar should be used together, preferably asa pulverized solid, and thus a reduction in the gelling ability of thepsyllium alone in a hydration system is not achieved. In addition,because the usable form is a pulverized solid including agar, the scopeof the applicable food products is necessarily limited.

SUMMARY OF THE INVENTION

[0008] An object of the present invention is to provide a psylliumviscosity-reducing polysaccharide capable of suppressing the onset of anelevated viscosity and gel-forming characteristics (hereinafter referredto simply as “viscosity”) resulting from the hydration of psyllium,without deteriorating the physiological effects naturally associatedwith the psyllium, such as an intestinal function-controlling effect andthe like.

[0009] Several attempts were made to achieve the object described above,and it was discovered, unexpectedly, that when a certain polysaccharide,such as a specified starch, is present in a hydration system forpsyllium, the onset of elevated viscosity in a psyllium hydrate can besuppressed significantly. A further effort was made to finally identifysuch polysaccharides, thereby establishing the present invention.

[0010] Thus, an aspect of the present invention is to provide apolysaccharide for reducing the viscosity resulting from psyllium (i.e.,“a psyllium viscosity-reducing polysaccharide”) having a molecularweight of 20,000 or greater and viscosity of an aqueous solution at 2%by weight of 9.0 cp or less (determined using a type B viscometer withRotor No. 1, at 60 rpm and 25° C.). A polysaccharide having thesecharacteristics can reduce the viscosity in a psyllium hydrate systemwithout deteriorating any useful physiological property possessed,naturally by psyllium, and without interfering in the manufacturingprocess or causing any adverse effect on palatability when incorporatedinto a water containing food.

[0011] The psyllium viscosity-reducing polysaccharide according to thepresent invention preferably is granulated to impart a desirablepsyllium viscosity-reducing ability. Such polysaccharides canefficiently prolong the onset of an elevated viscosity upon hydration ofpsyllium, thus it is advantageously used for the manufacture of apowdered food for preparing a liquid food, such as powdered juice mix orpowdered instant soup mix, namely food products which are prepared bydissolving in water, or in hot or boiling water, prior todrinking/eating them. It is preferable that the polysaccharide isgranulated to yield 70% by weight or more of the particles being unableto pass through the 140 mesh sieve (140 mesh on), thereby the desirablepsyllium viscosity-reducing effect, handling feasibility and solubilityof the food product, as well as a preferred dispersion property and bulkdensity, can be achieved.

[0012] In a first aspect of the present invention as above-described,the psyllium viscosity-reducing polysaccharide preferably can be oneselected from the group consisting of a modified starch, gum arabic,arabinogalactan, partially decomposed guar gum, pullulan, a dietaryfiber, and mixtures thereof, due to the excellent psylliumviscosity-reducing ability thereof.

[0013] In particular, the modification method to obtain a modifiedstarch can be, for example, one or more of oxidation, etherification,esterification, and gelatinization.

[0014] The polysaccharide particularly preferred in the presentinvention is selected from the group consisting of oxidized tapiocastarch, oxidized potato starch, acid-treated gelatinized potato starch,waxy cornstarch octenyl succinate, acid-treated hydroxypropyl etherifiedtapioca starch, and mixtures thereof.

[0015] Another aspect of the invention is to provide a food additivecomposition containing psyllium, and the psyllium viscosity-reducingpolysaccharide. Since this food additive composition contains psylliumtogether with the polysaccharide described above, it readily can beincorporated into a food product, especially into a liquid foodmanufactured in a water-based system, or a food whose manufacturingprocess involves heating in a hydrated condition. Because the psylliumthus incorporated retains its beneficial physiological effect, thepsyllium provides a desirable effect to a consumer of the foodcomprising the composition.

[0016] The invention also provides a food product characterized by itsingredients, namely psyllium and the psyllium viscosity-reducingpolysaccharide. Such a food product preferably can be a food whosestarting material itself contains water, a food prepared by adding waterduring its manufacturing process, or a food intended to be prepared orcooked by adding water just before eating, such as noodles,confectioneries, cereals, iced confectioneries, breads, chilledconfectioneries, soups, processed sea foods, processed meats, beverages,and dairy foods.

[0017] Moreover, another object of the present invention is to provide aliquid food comprising psyllium and the polysaccharide for reducing theviscosity resulting from the psyllium, wherein the polysaccharide has amolecular weight of 20,000 or greater and viscosity of an aqueoussolution at 2% by weight of 9.0 cp or less (determined using a type Bviscometer with Rotor No. 1, at 60 rpm and 25° C.), and is selected froma group of modified starches consisting of etherified starch, esterifiedstarch, and any mixture thereof.

[0018] In this aspect of the invention, the onset of an elevatedviscosity/gel formation in a psyllium hydrate can be suppressed and areduction in the viscosity/gelling ability can be achieved, even if themethod includes a step of heating, and the physiological effectsassociated naturally with psyllium, such as an intestinalfunction-controlling effect, may not be deteriorated. A prominentsuppressive effect on the onset of the elevated viscosity/gel formationin a psyllium hydrate can be achieved using the specified polysaccharideas described above (molecular weight: 20,000 or greater; and theviscosity of an aqueous solution at 2% by weight: 9.0 cp or less(determined using a type B viscometer with Rotor No. 1, at 60 rpm and25° C.). However, some of the candidate polysaccharides may not bepractical because additional problems arise when the hydration systemcomprising the polysaccharide and psyllium is heated. Namely, when thehydration system containing such polysaccharide having low viscosity washeated for the purpose of sterilization, gel formation was initiated,then the gel body was separated from the aqueous phase. The geldeveloped in such a manner cannot be easily broken for dispersion in ahomogenous liquid, even if it was thoroughly crushed using a food millor the like.

[0019] The modified starch preferably is selected from the groupconsisting of acid-treated hydroxypropyl etherified tapioca starch, waxycornstarch octenyl succinate, and a mixture-thereof, which exertdesirable effects to suppress the onset of the viscosity/gel formation.In addition, they can suppress the remarkable onset of an elevatedviscosity resulting from psyllium upon heating, and can significantlyreduce gel strength.

[0020] As another aspect of the invention, a method for manufacturing aliquid food is provided, comprising the steps of: (a) preparing anaqueous solution comprising psyllium and at least one modified starchselected from the group consisting of etherified starch, esterifiedstarch, and a mixture thereof, said modified starch having a molecularweight of 20,000 or greater and a viscosity of an aqueous solution at 2%by weight of 9.0 cp or less (determined using a type B viscometer withRotor No. 1 at 60 rpm and 25° C.); (b) packing the solution into acontainer followed by sealing; and (c) sterilizing the solution byheating any time before, during, or after step (b) is conducted. In thismethod of manufacturing a liquid food, psyllium preferably can be addedafter dissolution of the modified starch during the step (a), therebymore efficiently preventing the onset of elevated viscosity/gelformation upon the addition, followed by heating, of the psyllium isaccomplished. Moreover, it is preferable in this method to select themodified starch from the group consisting of acid-treated hydroxypropyletherified tapioca starch, waxy cornstarch octenyl succinate, and amixture thereof, because a liquid food comprising psyllium can beprovided, which has a lower viscosity and gel strength while thephysiologically beneficial effects associated naturally with psyllium,such as intestinal function-controlling effect, can be preserved, evenif heat sterilization is conducted after preparing the solution whichcontains psyllium. Thus, in accordance with this aspect of theinvention, manufacturing a liquid food which comprises psyllium isenabled, wherein facility in handling and palatability in consumptionare both excellent.

[0021] Furthermore, another aspect of the present invention is toprovide a powdered food for preparing a liquid food comprising psylliumand a psyllium viscosity-reducing polysaccharide, wherein thepolysaccharide is granulated, while having a molecular weight of 20,000or greater and the viscosity of an aqueous solution at 2% by weight of9.0 cp or less (determined using a type B viscometer with Rotor No. 1,at 60 rpm and 25° C.). Because a polysaccharide having suchcharacteristics can exert an efficient psyllium viscosity-reducingeffect, it can be added readily to psyllium-containing food products,such as a powdered food for preparing a liquid food (e.g., powderedjuice mix or powdered instant soup mix), which are prepared in a watercontaining system, and the food products which comprise water, such asjelly or liquid beverage, while the physiologically advantageous effectsof the psyllium are preserved after preparing the food products. Thus,beneficial effects are imparted to the consumers of these food products.

BRIEF DESCRIPTION OF THE DRAWINGS

[0022]FIG. 1 illustrates a graph showing the particle size distributionof the ungranulated polysaccharides.

[0023]FIG. 2 illustrates a graph showing the particle size distributionof the polysaccharides as in FIG. 1, which were granulated in accordancewith one embodiment of the present invention.

[0024]FIG. 3 illustrates a graph showing time dependent alteration ofthe viscosity of an aqueous solution comprising the psyllium compositioncontaining each of the polysaccharides shown in FIGS. 1 and 2, or anaqueous solution of psyllium.

[0025]FIG. 4 illustrates a graph showing time dependent alteration ofthe viscosity of the aqueous solution comprising the psylliumcomposition containing each of the polysaccharides granulated orungranulated, and the granulated polysaccharides including particularfractions having the specified particle size.

[0026]FIG. 5 illustrates a graph showing time dependent alteration ofthe viscosity of an aqueous solution of powdered juice mix in accordancewith another embodiment of the present invention, following dissolutioninto water.

[0027]FIG. 6 illustrates a graph showing time dependent alteration ofthe viscosity of an aqueous solution of powdered instant soup mix inaccordance with further embodiment of the present invention, followingdissolution into hot water.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0028] Embodiments of the present invention are described below.

[0029] A psyllium in the invention can be a polysaccharide derived fromthe hull of a seed of Plantago ovata, which is a plant of Plantagospecies, and includes commercially available psyllium and psyllium seedgum. Such psyllium is not particularly limited in respect to itspurification method or particle size.

[0030] The term “viscosity-reducing” means any alteration to impart botha lower viscosity and gel strength than those naturally possessed by apsyllium hydrate.

[0031] 1. Characterization of Psyllium Viscosity-Reducing Polysaccharide

[0032] As described above, a viscosity-reducing polysaccharide accordingto the invention has a molecular weight of 20,000 or greater, and aviscosity of an aqueous solution at 2% by weight of 9.0 cp or less, whendetermined using a type B viscometer with Rotor No. 1 at 60 rpm and 25°C. Two or more polysaccharides having these characteristics can be usedin combination. The molecular weight herein is calculated based on thecalibration curve obtained by a gel filtration chromatography with astandard substance on a gel filtration column (for example, TSKgelTOYOPEARL manufactured by TOSO).

[0033] The source of a polysaccharide according to the invention is notbe particularly limited, and includes, in addition to the modifiedstarch described below, gum arabic, arabinogalactan, dietary fibers suchas those derived from soybean, pullulan, and mixtures thereof (seeExample 2).

[0034] The sources of the modified starch can include for example,tapioca starch, potato starch, cornstarch, rice starch, wheat starch,and the like.

[0035] The method for modification of the starch to obtain a modifiedstarch may be one of the following:

[0036] (1) Oxidation using sodium hypochlorite or equivalent reagents;

[0037] (2) Etherification, such as hydroxypropyl etherification andcarboxymethyl etherification;

[0038] (3) Derivatization into esters, such as acetates, octenylsuccinates and phosphates; and,

[0039] (4) Gelatinization, as well as a combination of two or more ofthese methods.

[0040] Among the modified starches produced as above, those preferred,particularly due to their excellent psyllium viscosity-reducing effect,include oxidized tapioca starch, oxidized potato starch, acid-treatedgelatinized potato starch, waxy cornstarch octenyl succinate, andacid-treated hydroxypropyl etherified tapioca starch (see Example 1).Among these modified starches, acid-treated hydroxypropyl etherifiedtapioca starch is especially preferred because of its heat resistantproperty. Accordingly, this starch can be useful in preparing a foodproduct because it retains a striking psyllium viscosity-reducing effecteven after a high temperature treatment, such as heat sterilization, iscarried out (see Example 5).

[0041] It is a matter of course that the physiological activitypossessed naturally by psyllium should be preserved even after theviscosity is reduced by the addition of the polysaccharide mentionedabove, and it was demonstrated by determining the water-retainingcapacity in biological digestion model in vitro that about 70% or higherof the original water-retaining capacity was preserved following thereduction of the viscosity according to the-present invention (seeExample 6).

[0042] Further, for the purpose of manufacturing the liquid food, themodified starch preferably is selected from the group consisting ofacid-treated hydroxypropyl etherified tapioca starch, waxy cornstarchoctenyl succinate, and a mixture thereof. These modified starches canprovide a liquid food-comprising psyllium which has a lower viscosityand gel strength, while the physiological effects associated naturallywith psyllium, such as an intestinal function-controlling effect, arepre-served even if heat sterilization is conducted after preparing asolution which contains psyllium. In addition to the modified starchdescribed above, dextrin of which DE (Dextrose Equivalent) is 16 orlower preferably can be added because further improvement of thepalatability of the liquid food can be achieved.

[0043] 2. Polysaccharide Content

[0044] The amount of polysaccharide added relative to the amount ofpsyllium can vary depending upon the concentration of the psyllium andthe viscosity of the polysaccharide itself. Thus, the psylliumviscosity-reducing effect of the polysaccharide according to theinvention can be increased corresponding to the increase in the amountadded, to a certain extent of the concentration (amount added) which canvary depending on the source and the modification of the polysaccharideemployed. Nevertheless, the polysaccharide should be added in an amountwhich does not result in the excess viscosity over the value achieved asa result of the viscosity-reducing effect of the polysaccharide added,since the polysaccharide itself can exhibit some extent of viscosity.

[0045] For example, as shown in Example 3 described infra, whenacid-treated hydroxypropyl etherified tapioca starch was used as thepsyllium viscosity-reducing polysaccharide and added to a 1% or 2% byweight aqueous solution of psyllium, the reduction in the viscosity ofthe psyllium was observed in the concentration range of 0.20% to 30% byweight of the polysaccharide. When each of gum arabic andarabinogalactan was added to a 2% by weight aqueous solution ofpsyllium, the reduction in the viscosity of the psyllium was observed ata concentration up to 2% and 3% by weight, respectively.

[0046] 3. Preparation of Hydration System of the Polysaccharide andPsyllium

[0047] A significant reduction in the viscosity in a hydration system ofpsyllium can be achieved with the polysaccharide according to theinvention as discussed above. Such hydration system means a system inwhich the polysaccharide and psyllium coexist in an aqueous substance asa solution or as a dispersion, and in which any other additional foodmaterials optionally can be included. A method of producing such ahydration system is not particularly limited, and may be for example:

[0048] (1) a method in which psyllium is added to an aqueous materialcontaining the polysaccharide;

[0049] (2) a method in which a particulate mixture of the polysaccharideand psyllium is added to an aqueous material and then dissolved;

[0050] (3) a method in which an aqueous material containing thepolysaccharide is admixed with an aqueous material containing psyllium;

[0051] (4) a method in which psyllium containing fluid is admixed withthe polysaccharide and dissolved, and the like (also see Example 4).

[0052] In order to obtain a solution of a water insoluble polysaccharideamong those listed above, dissolution can be effected by heating,otherwise, previous gelatinization can be carried out to impart adesirable water solubility.

[0053] When the modified starch is dissolved by heating, it ispreferable to add psyllium after solubilization of the modified starchso that the onset of viscosity/gel formation upon heating of psylliumcan be avoided more efficiently.

[0054] 4. Application to Food Additive Composition

[0055] As a form of a food additive composition containing theviscosity-reducing polysaccharide and psyllium, a particulate mixture ofthe polysaccharide and psyllium, or a hydrate of the both componentsformed by the method described above in Section 3 can be employed, andthe ratio of each added component can be appropriately determined withina range allowing the polysaccharide to exert its psylliumviscosity-reducing effect.

[0056] Using a certain polysaccharide (e.g., acid-treated hydroxypropyletherified tapioca starch), the food additive composition describedabove enables prevention of thickening/gelling by psyllium associatedwith a heat treatment.

[0057] 5. Application to Processed Food

[0058] Since the polysaccharide according to the invention reduces thethickening/gelling ability of psyllium significantly when its effect isexerted in the hydration system including psyllium, it enables the useof psyllium particularly in a food for which the use thereof has beendifficult because of its potent thickening/gelling behavior, such as awater-containing food or a food for which water should be added duringits preparation process. Such foods, for example, can be noodles,confectioneries, breads, cereals, chilled confectioneries, icedconfectioneries, soups, processed seafoods, processed meats, beverages,and dairy foods.

[0059] 6. Application to Liguid Food

[0060] If psyllium is incorporated in a higher amount into the foodproduct, the amount of the viscosity-reducing polysaccharide isincreased in order to attain the desirable viscosity-reducing ability.The suitable amount of psyllium in the liquid food can be 5% by weightor less preferably, based on the handling feasibility, fluidity, andpalatability of the product. The temperature of the solution/dispersionof the viscosity-reducing polysaccharide to which psyllium is added canbe of any range, however, it preferably is between 30-80° C. in view ofhandling feasibility.

[0061] As further ingredients of the food product of the invention, thefollowing additional food materials optionally can be added whenmanufacturing a liquid food is intended: sweeteners, such as sugar,fructose and glucose; flavoring materials, such as fruit juice (e.g.,grape juice, apple juice), acidulants (e.g., ascorbic acid, tartaricacid, sodium citrate); and nutritional materials, such as vitamins,polyphenols, oligosaccharides, minerals, and the like.

[0062] When the method of manufacturing the liquid food comprises thesteps of: (a) preparing an aqueous solution comprising psyllium and atleast one modified starch selected from the group consisting ofetherified starch, esterified starch, and a mixture thereof, (b) packingthe solution into a container followed by sealing; and (c) sterilizingthe solution by heating any time of before, during, or after step (b) isconducted, the ingredients described above preferably can be addedduring and/or following the preparation step (a), and before the packingstep (b).

[0063] (6-b). Packing and Sealing of the Liquid Food

[0064] The given volume of the solution comprising psyllium andviscosity-reducing polysaccharide can be charged to a container and thensealed to manufacture a liquid food product. The material, shape, andstructure of the container are not specifically limited as long as thecontainer has a structure that can be sealed after packing, and hassufficient properties to serve as a barrier, while it should beresistant to the elevated inner pressure which is imparted throughheating when heat sterilization is conducted after the packing andsealing step. For example, a standing-pouch type, a gazette type, a flatpouch type, made of laminated material comprising paper and plastic filmor comprising plastic film and metal foil such as aluminum foil, as wellas plastic container, metal can, bottle, or the like suitably can beemployed as the container.

[0065] (6-c). Heat Sterilization

[0066] Heat sterilization of the solution comprising psyllium andviscosity-reducing polysaccharide can be conducted at any time prior to,during, or following the above packing step (b). The conditions forsterilization can be suitably determined depending upon the pH of theliquid to be sterilized and the shape of the container. For example,when a liquid having pH 4 or lower is packed into a pouch type containermade of aluminum, the primary sterilization can be conducted prior topacking into the container, at 90° C. for 2 minutes using a tubular typeheat exchanger, then after the container is sealed following packing,steam sterilization can be carried out at 90° C. for about 10 minutes ina sterilization steamer.

[0067] 7. Application to Powdered Food for Preparing Liquid Food

[0068] Another embodiment which relates to a powdered food for preparinga liquid food is described below in detail.

[0069] A. Psyllium

[0070] In this embodiment, psyllium can be any of which as describedabove, including commercially available powdered psyllium and psylliumseed gum. The purification method as well as particle size of thepsyllium are not particularly limited. In respect of the delayed onsetof viscosity elevation, the particles preferably are coarse. Granulatedpsyllium, as well as the coated psyllium using hydrogenated fat/oil orzein (a kind of protein derived from corn), can be suitably employed.When psyllium is granulated, further delay of the onset of the elevatedviscosity is expected by adding an organic acid such as ascorbic acid orcitric acid. Preferably, the particle size of psyllium or granulatedpsyllium is similar to that of the granulated polysaccharide as detailedbelow, in view of the possible spontaneous separation of the powderwhich occurs in a time-dependent manner.

[0071] B. Granulated Polysaccharide

[0072] (a) Particle Size of the Polysaccharide

[0073] A larger particle size of the granulated viscosity-reducingpolysaccharide in accordance with the present invention is apt toprovide a stronger psyllium viscosity-reducing effect (see Example 12).The particle size distribution of the granulated polysaccharide is notspecifically limited. However, if the polysaccharide comprises 70% byweight or more of the particles being unable to pass through the 140mesh sieve (140 mesh on), the desirable psyllium viscosity-reducingeffect, handling feasibility and solubility of the food product, as wellas preferable dispersion property and bulk density, can be provided (seeExample 12).

[0074] The method of granulation is not limited, as long as granules areprovided, thus for example, fluidized bed granulation, spraygranulation, tumbling granulation, extruding granulation, agitationgranulation, and disintegration granulation can be appropriatelyselected. Among these methods, fluidized bed granulation can be suitablyemployed using a fluidized bed granulator in view of a betterproducibility, costs of manufacture, and a solubility of the resultingpolysaccharide.

[0075] (b) Selection of the Polysaccharide

[0076] A polysaccharide used in this invention is not specificallylimited, except for the limitation as described above, namely having amolecular weight of 20,000 or greater and the viscosity of an aqueoussolution at 2% by weight of 9.0 cp or less, preferably 5.0 cp or lesswhen determined using a type B viscometer with Rotor No. 1 at 60 rpm and25° C. The molecular weight herein is calculated as above described.

[0077] The source of a polysaccharide according to this invention can bethose listed above in Section 1. Preferably, the polysaccharide can begelatinized thereby leading to a suitable solubility. Among thosepolysaccharides, acid-treated gelatinized potato starch, waxy cornstarchoctenyl succinate, acid-treated hydroxypropyl etherified tapioca starch,or any mixture thereof can exert more advantageous effects.

[0078] (c) Polysaccharide Content

[0079] As described in the above Section 2, the amount of thepolysaccharide added relative to the amount of psyllium can varydepending on the concentration of the psyllium and the viscosity of thepolysaccharide itself. Thus, the psyllium viscosity-reducing effect ofthe polysaccharide according to the invention can be increasedcorresponding to the increase in the amount added, to a certain extentof the concentration (amount added) which can vary depending on thesource and the modification of the polysaccharide employed. For example,as shown in Example 3, when acid-treated hydroxypropyl etherifiedtapioca starch was used as a psyllium viscosity-reducing polysaccharide,the viscosity resulting from psyllium still can be reduced in an amountof the starch which is one-eighth by weight of psyllium. Besides, whenthe amount of the polysaccharide is increased to more than 30% byweight, the viscosity is apt to be increased due to the viscosity of thepolysaccharide itself. Accordingly, the amount of the polysaccharideadded can be suitably adjusted to attain desirable viscosity resultingfrom psyllium.

[0080] C. Preparation of Psyllium Composition, and Method ofManufacturing a Powdered Food

[0081] A psyllium composition in accordance with this invention can beprepared by mixing the powder of both of psyllium and the polysaccharideas above described in the foregoing section.

[0082] The powdered food product can be for example, powdered juice mixand powdered instant soup mix, which can be manufactured by addingpowdered ingredients suitably, such as fruit juice powdered, granulatedsugar, seasoning/flavoring materials and the like, ad libitum. When astarch is employed as the polysaccharide, a prior gelatinization can bepreferably conducted to improve starch solubility. Further, psyllium canbe granulated prior to mixing with or without the additional powderedingredients, in order to avoid the formation of insoluble solid cakes.

EXAMPLES

[0083] The present invention is further detailed in the followingExamples, however such Examples are intended to be nothing more thanillustration, and should not be construed as restriction of the presentinvention.

[0084] In the following Examples, viscosity was determined using a typeB viscometer (TOKYO KEIKI,. Model B8L) at 25° C. Molecular weight wasdetermined by subjecting a 0.2 ml sample to a gel filtrationchromatography (Pharmacia Fine Chemicals, FPLC) equipped with a packedgel filtration column (φ 15 mm×75 cm, TOSO, TSKgel, TOYOPEARL HW-65),which was eluted with purified water and detected with a differentialrefractometer at the flow rate of 0.8 ml/min. As a standard substancefor determining the molecular weight, pullulan (WATERS Co.) wasemployed. In the following Examples, any % which indicates a content is% by weight.

Example 1 Psyllium Viscosity-Reducing Ability of the Modified Starch

[0085] Among psyllium viscosity-reducing polysaccharides according tothe invention, modified starches were examined for their psylliumviscosity-reducing abilities. First, 96 g of ion exchanged water wasadmixed with 2 g of each of the modified starches shown in Table 1(Sample Nos. 1 to 13), which was dissolved with heating and then cooled,and the viscosity was determined using Rotor No. 1 at 60 rpm.Subsequently, 2 g of the psyllium powder (Dainippon Pharmaceutical Co.,Ltd., HEALTHY GUM™) was added to the aqueous solution, and the viscosityof the resulting solution was determined using Rotor No. 2 at 1.5 rpm.The results are illustrated in Table 1 shown below. TABLE 1 Viscosity of2% Viscosity with 2% Viscosity Modification Molecular PolysaccharidePsyllium Solution Reducing No. Source Method Weight (kD) Solution (cp)(cp) Effect — — — — 10900-12940 — 1 Potato (Unmodified)1620/770 >100 >20000 X 2 Waxy Corn (Unmodified) 2870 69.7 >20000 X 3Cornstarch Heated 2100 9.4 >20000 X (Overdried) 4 Tapioca Oxidized 310015.4 13660 X Hydroxypropyl Etherified 5 Potato Heated in the 2.4 <513560 X Presence of Acid, Degraded with Amylase (Indigestible Dextrin) 6Tapioca Acid-treated 2110 <5 6370 ◯ Hydroxypropyl Etherified 7 TapiocaOxidized 2310 <5 4620 ◯ 8 Waxy Corn Octenyl 3400 <5 3480 ◯ Succinated 9Potato Acid-treated 1890 <5 3290 ◯ Gelatinized 10 Tapioca Oxidized 3400<5 4120 ◯ 11 Potato Oxidized 1650 <5 2640 ◯ 12 Tapioca Oxidized 1600 8.24100 ◯ 13 Tapioca Oxidized 1580 <5 3220 ◯

[0086] Based on the results indicated from Table 1, it was concluded asfollows.

[0087] (1) There is no correlation between the psylliumviscosity-reducing ability and the source of the starch.

[0088] (2) When the concentration of the aqueous solution of thepsyllium is high (Sample Nos. 1 and No. 2), no viscosity-reducing effectcould be exerted.

[0089] (3) Each of Sample Nos. 6 to 13, namely, the acid-treatedhydroxypropyl etherified tapioca starch, the oxidized tapioca starch,the waxy corn-starch octenyl succinate, the acid-treated gelatinizedpotato starch, the oxidized potato starch, exerted the psylliumviscosity (thickening/gelling)-reducing effect.

[0090] The potato starch of Sample No. 1 exhibited two peaks in thedetermination of the molecular weight by the gel filtrationchromatography, suggesting that it was a mixture of two distinctpolysaccharides.

[0091] As described above, the psyllium viscosity-reducing ability wasaffected by the molecular weight of the starch and the viscosity of theaqueous solution of the starch, and such ability was observed withmodified starches having a molecular weight of 20,000 or greater andviscosity of an aqueous solution at 2% by weight of 9.0 cp or less(determined using a type B viscometer with Rotor No. 1, at 60 rpm and25° C).

Example 2 Psyllium Viscosity-Reducing Ability of Polysaccharide OtherThan Modified Starch

[0092] Ninety-six grams of ion exchanged water was admixed with 2 g ofeach of the polysaccharides (Sample Nos. 1 to 7), which was dissolvedwith heating, and then admixed with 2 g of psyllium similarly as inExample 1, cooled and then subjected to the determination of theviscosity. The results are shown in Table 2. TABLE 2 Viscosity of 2%Molecular Polysaccharide Viscosity with 2% Viscosity No. Source Weight(kD) Solution (cp) Psyllium Solution (cp) Reducing Effect — — —10900-12940 — 1 Polydextrose 1.4 <5 15410 X 2 Pectin 1350/13 15.7 11720X 3 Gum Arabic 1780 <5 8140 ◯ 4 Arabinogalactan 350 <5 6800 ◯ 5Partially 22.5 <5 6730 ◯ Decomposed Guar Gum 6 Pullulan 180 5.6 4250 ◯ 7Soybean Derived 1380 5.1 3830 ◯ Dietary Fiber

[0093] Based on the results indicated from Table 2, it was concluded asfollows:

[0094] (1) Each of Sample Nos. 3 to 7, namely, gum arabic,arabinogalactan, partially decomposed guar gum, pullulan and thesoybean-derived dietary fiber, exerted the psyllium viscosity-reducingeffect.

[0095] (2) The polydextrose, i.e., Sample No. 1, had no psylliumviscosity-reducing ability. The pectin, i.e., Sample No. 2, could exertalmost no psyllium viscosity-reducing effect.

[0096] (3) Similarly as in the case of the starches in Example 1, thepsyllium viscosity-reducing ability of the polysaccharide was affectedby the molecular weight and the viscosity of the aqueous solution of thepolysaccharide, and such ability was observed with the polysaccharidehaving a molecular weight of 20,000 or greater and viscosity of anaqueous solution at 2% by weight of 9.0 cp or less (determined using atype B viscometer with Rotor No. 1, at 60 rpm and 25° C.).

[0097] The pectin of Sample No. 2 exhibited two peaks in thedetermination of the molecular weight by the gel filtrationchromatography, suggesting that it was a mixture of two polysaccharides.

Example 3 Concentration of Polysaccharide

[0098] In order to investigate the correlation between the concentrationof the polysaccharide employed and the psyllium viscosity-reducingeffect, the following experiment was conducted. The aqueous solutions ofacid-treated hydroxypropyl etherified tapioca starch at theconcentrations of 0.25%, 0.5%, 1%, 2.5%, 10%, 20%, 30%, and 40%, and theaqueous solutions of gum arabic or arabinogalactan at the concentrationsof 0.5%, 1%, 2%, and 3%, were prepared respectively, and each solutionwas admixed with 2% of psyllium, cooled and examined for its viscositysimilarly as in Example 1. The results are indicated in Tables 3 and 4shown below. TABLE 3 Acid-treated Hydroxypropyl Etherified TapiocaStarch Polysaccharide Viscosity with 2% Viscosity with 1% ConcentrationPsyllium Solution Psyllium Solution (% by weight) (cp) (cp) 0 14210 4340.25 12090 343 0.5 9900 336 1 8840 306 2 6370 250 5 4040 110 10 580 5120 627 150 30 1970 744 40 5350 >1000

[0099] TABLE 4 Polysaccharide Viscosity with 2% Concentration PsylliumSolution (cp) (% by weight) Gum Arabic Arabinogalactan 0 14210 14210 0.510600 8050 1 6420 6860 2 5630 6370 3 6510 4990

[0100] Based on the results from Tables 3 and 4, the followingconclusions were obtained.

[0101] When the acid-treated hydroxypropyl etherified tapioca starch wascombined with the 2% psyllium solution or the 1% psyllium solution, aconcentration up to 20% of the starch caused a re-, duction in theviscosity resulting from the psyllium. In addition, the 2% psylliumsolution tended to increases in viscosity at a concentration of starchexceeding 30%, although some extent of viscosity-reducing effect wasobserved. An increase in the viscosity of the 1% psyllium solution wasobserved, compared with the polysaccharide-free control, when the starchwas employed at a concentration exceeding 30%. Such tendencies ofincreased viscosity at higher starch concentration levels may be due tothe viscosity of the polysaccharide itself.

[0102] In the 2% psyllium solution, the viscosity of the psylliumsolution tended to be reduced with gum arabic at 2% or less, or witharabinogalactan at 3% or less.

Example 4 Method for Producing Hydrate of Psyllium with Polysaccharide

[0103] In this Example, acid-treated hydroxypropyl etherified tapiocastarch was used as the polysaccharide (the modified starch) to form thehydration system using one of four different procedures. The wateremployed was ion exchanged water. Dissolution with heating and the hightemperature treatment all were conducted in a boiling water bath for 10minutes, followed by cooling to 25° C.

[0104] The following procedure was conducted to form each hydrationsystem so that the concentrations of the polysaccharide and the psylliumafter forming the hydration system was 10% and 2%, respectively, and theviscosity of the solution was determined using Rotor No. 2 at 30 rpm.

Samples

[0105] Sample 1: Eighty-eight grams of water were admixed with 10 g ofthe modified starch, heated to effect dissolution, followed by cooling,and then admixed with 2 g of psyllium, heated, cooled, and subjected todetermination of viscosity.

[0106] Sample 2: A mixture of 10 g of the modified starch powder and 2 gof psyllium was added to 88 g of water, thereafter heated, followed bycooling, and then subjected to determination of viscosity.

[0107] Sample 3: An aqueous solution of 10 g of the modified starch in40 g of water, obtained by heating to achieve dissolution, was admixedwith a solution of 2 g of psyllium in 48 g of water also obtained byheating to achieve dissolution, then heated, cooled, and subjected todetermination of viscosity.

[0108] Sample 4: Eighty-eight grams of water were admixed with 2 g ofpsyllium and heated to effect dissolution, followed by cooling, and thenadmixed with 10 g of the modified starch, heated, cooled, and subjectedto determination of viscosity.

[0109] The viscosity of each sample solution is illustrated in Table 5below. TABLE 5 Sample No. Viscosity (cp) Control >1000 (UndetectablyViscous) 1 234 2 261 3 304 4 273

[0110] From these-results, the acid-treated hydroxypropyl etherifiedtapioca starch exerted a psyllium viscosity-reducing effect regardlessof the order of the addition of the psyllium and polysaccharide, andregardless of the procedure for preparing the hydration system.

Example 5 Heat Resistance of Psyllium Viscosity-Reducing Ability

[0111] As described above, the hydration system of psyllium has beenknown to exhibit a significant increase in viscosity through heating. Inorder to investigate how the psyllium viscosity-reducing effect of thepolysaccharide is affected by heating, the following heat resistancetest was conducted.

[0112] The water employed was ion exchanged water. A psyllium was usedat the concentration of 2%, and acid-treated hydroxypropyl etherifiedtapioca starch was employed as the polysaccharide (the modified starch)at a concentration of 10%.

[0113] (1) When only psyllium was dissolved in water, the viscosity ofthe solution was 14210 cp (determined using Rotor No. 2 at 1.5 rpm).

[0114] (2) When psyllium and modified starch were dissolved in water,the viscosity of the solution was 302 cp (determined using Rotor No. 2at, 30 rpm).

[0115] (3) When the viscosity of each of the aqueous solutions (1) and(2) described above was determined after heating in a boiling water bathfor 10 minutes, followed by cooling, aqueous solution (1) containingonly the psyllium led to formation of a glutinous cake-like gel with anincrease in viscosity up to 100,000 cp or greater, while aqueoussolution (2) supplemented with the modified starch did not increase inviscosity and kept the viscosity as low as 234 cp (determined usingRotor No. 2 at 30 rpm). Thus, it was evident that the addition ofpolysaccharide imparts a heat-resistant psyllium viscosity-reducingability.

Example 6 Effect of Addition of Polysaccharide on Water-RetainingCapacity of Psyllium

[0116] A polysaccharide according to the invention was added to thepsyllium hydration system resulting in a reduced viscosity(thickening/gelling), and then the water-retaining capacity of thepsyllium hydration system was determined. Various physiological effectsexerted by psyllium, such as an intestinal function-controlling effect,is considered to be due to the water-retaining capacity of the psyllium.Therefore, the water-retaining capacity of the hydration system wasdetermined to ensure that the physiological effects of the psyllium werestill preserved even after addition of the polysaccharide according tothe invention. A biological digestion model assuming the digestion in astomach and a small intestine was employed in the determinationprocedure.

Samples

[0117] Control: 2 g of psyllium;

[0118] Sample 1: 2 g of psyllium with polysaccharides (10 g ofacid-treated hydroxypropyl etherified tapioca starch and 0.5 g of gumarabic);

[0119] Sample 2: 2 g of psyllium with polysaccharides (6 g ofacid-treated hydroxypropyl etherified tapioca starch and 0.5 g of gumarabic); and

[0120] Sample 3: 2 g of psyllium with polysaccharides (log of oxidizedtapioca starch and 0.5 g of gum arabic).

Procedure

[0121] Four hundred grams of an aqueous solution containing thecomponents described above (0.5% by weight of psyllium) was prepared and10 g of this aqueous solution was subjected to the following process.The solution was adjusted to pH 2 with 2N HCl and admixed with 50 mg ofpepsin to effect enzymatic digestion at 37° C. for 4 hours. Then, 500 mMphosphate buffer, pH 7.2, was added at a final concentration of 20 mM.Thereafter, the solution was adjusted to pH 7.2 with 2N NaOH. Onehundred and fifty mg of pancreatin was added to effect enzymaticdigestion at 37° C. for 3 hours. The solution was centrifuged at14,000×G for 10 minutes, and the volume of the supernatant was measured.The volume, after subtracting the volume of the supernatant thusobtained from the volume of the water added (including HCl aqueoussolution, phosphate buffer and NaOH aqueous solution), was divided bythe amount of the psyllium, whereby obtaining the water-retainingcapacity.

[0122] The results are shown in Table 6 below. TABLE 6 Water-RetainingCapacity Sample No. (g-water/g-psyllium) Relative Ratio (%) Control 43.9100 1 30.3 69 2 38.6 88 3 34.0 77

[0123] As evident from Table 6, approximately 70% or greater of thecontrol water-retaining capacity was shown to be preserved throughoutthe above procedure. This Example thus suggests that a composition ofthe present invention, comprising the polysaccharide and psyllium, canserve to retain water in a large intestine even after being eaten anddigested in a stomach as well as in a small intestine, whereby providingits excellent intestinal function-controlling effect.

Example 7 Psyllium Viscosity-Reducing Ability of the Modified StarchUpon Heating

[0124] Procedure

[0125] Eighty-eight g of ion exchanged water was admixed with 2 g ofeach of the modified starches shown in Table 7 (Sample Nos. 1 to 5),which was dissolved with heating and then cooled to below 25° C. Then, 2g of psyllium was admixed, and the viscosity was determined using RotorNo. 2 at 30 rpm. Subsequently, the solution was heated for 10 minutes ina boiling water bath, then cooled again to below 25° C., followed byhomogenization using a food mill, and the viscosity of the respectivesolution was determined using Rotor No. 2 at 30 rpm. At the same time,the appearance of the hydrate, namely whether the gel mass was formed ornot, was observed with respect to S each of the samples. As a control, asimilar procedure was carried out using a sample without addition of thestarch. The results are shown in Table 7 below, together with themolecular weight and the viscosity of a 2% aqueous solution of each ofthe samples. TABLE 7 Before After Heating Molecular Viscosity of HeatingGel Modified Weight 2% Solution Viscosity Viscosity Formation Sample No.Starch (kD) (cp) (cp) (cp) Ability Control None — — >1000*  >1000* +(hard gel formed) 1 Acid-treated 1890 <5 215 >1000* + Gelatinized 2Oxidized Potato 1650 <5 332 >1000* + Starch 3 Oxidized 3400 <5354 >1000* + Tapioca Starch 4 Acid-treated 2110 <5 302  195 —Hydroxypropyl Etherified Tapioca Starch 5 Waxy Cornstarch 3400 <5 416 237 — Octenyl Succinate

[0126] Results

[0127] As evident from Table 7, column entitled “Before Heating,” theonset of increased viscosity resulting from psyllium can be preventedwhen each of the modified starches (Sample Nos. 1-5) according to thepresent invention is included in the hydration system of psyllium in anaqueous solution. Furthermore, after these aqueous solutions wereheated, the control sample including psyllium alone showed a remarkableincrease of viscosity, which reaches to greater than 100,000 cp, whileSample Nos. 4 or 5, which comprises acid-treated hydroxypropyletherified tapioca starch or waxy cornstarch octenyl succinaterespectively, did not show any gel formation, and still retained a lowviscosity. Meanwhile, when the other modified starches were employed(Sample Nos. 1-3), formation of a gel mass occurred, leading to anextreme increase in viscosity around the mass area. Therefore, thesemodified starches were considered as unsuitable as an ingredient of aliquid food comprising psyllium, which is manufactured through a processcomprising heat sterilization. Accordingly, when manufacturing a presentliquid food is intended, etherified or esterified starch, particularly,acid-treated hydroxypropyl etherified tapioca starch or waxy cornstarchoctenyl succinate, can be efficiently used.

Example 8 Amount of Modified Starch to be Added Procedure

[0128] Acid-treated hydroxypropyl etherified tapioca starch (as employedin Example 7) was admixed with ion exchanged water at finalconcentrations ranging between 0 to 30%, then dissolved with heatingfollowed by cooling. To each of the solutions, 0.33% citric acid, 11.85%fructose-glucose-liquid sugar, and 2% psyllium were added, mixed,thereafter heated for 10 minutes in a boiling water bath. Then, thefluidity and palatability of each sample was evaluated, both after theaddition of psyllium and after heating. When the fluidity of the sampleincluding the formed gel was evaluated, the gel was crushed prior to theevaluation.

[0129] Results

[0130] Without addition of the starch to the 2% psyllium solution, a gelwas formed that could not be fractured by crushing due to itsviscous/sticky property. Thereby, the fluidity of the solution could notbe attained. When starch was added at a concentration of 1%, fluiditystill could be sustained after addition of psyllium. However, thesolution became viscous after heating, thus leading to gel formation andto inferior fluidity. Meanwhile, when the starch was added at aconcentration of 2% or more, the reduction of viscosity/gel strengthcould be achieved both before and after the heating, and with respect tothe appearance of the gel, such a gel could be easily dispersed andhomogenized through crushing. Hence, a solution having better fluiditycould be obtained by the addition of the starch at such concentrations.Therefore, the prepared solution is readily passed into the apparatusfor packing, and thereby a liquid food having a superior handlingfeasibility can be provided. However, when the starch was added at morethan or equal to 20%, the palatability may be inferior with gooey andsticky feelings. Therefore, based on the results from evaluation ofhandling feasibility (i.e., fluidity) and palatability, the suitablerange of the modified starch preferably is between 2% to 20%, and morepreferably between 6% to 15%.

Example 9 Amount of Psyllium to be Added Procedure

[0131] Acid-treated hydroxypropyl etherified tapioca starch (as employedin Example 7) was admixed with ion exchanged water at the finalconcentrations of 10%, then dissolved with heating followed by cooling.To this solution, 0.33% citric acid, 11.85% fructose-glucose-liquidsugar, and psyllium at concentrations between 0.5% to 10% were added,mixed, and thereafter heated for 10 minutes in a boiling water bath.Then, the fluidity and palatability of each sample were evaluated, bothafter the addition of psyllium and after heating. When the fluidity ofthe sample including the formed gel was evaluated, the gel was crushedprior to the evaluation.

[0132] Results

[0133] When starch was added at a concentration of 10%, the viscosityincreased enormously leading to unfavorable palatability at aconcentration of psyllium of 7.5% or more. When psyllium was added at 3%or less, favorable fluidity was observed without any gel formation, evenafter a heat treatment was conducted. Besides, when psyllium was addedat 4 to 5%, although a gel was formed, a suitable fluidity could beachieved through dispersion of the gel by milling it to homogeneity.Accordingly, the preferable range of psyllium can be 5% or less, basedon the results of evaluating on handling feasibility (fluidity) andpalatability.

Example 10 Water-Retaining Capacity of a Beverage Manufactured Accordingto the Present Invention

[0134] For the purpose of investigating whether the capacity of psylliumto retain water is preserved in a beverage according to the presentinvention, a similar experiment was conducted as in above Example 6using a biological digestion model assuming the digestion in a stomachand a small intestine.

[0135] Sample

[0136] Seven hundred and seventy g of ion exchanged water was admixedwith 80 g acid-treated hydroxypropyl etherified tapioca starch (asemployed in Example 7), 5 g gum arabic, and 10 g dextrin (DE: 2-5%, thendissolved with heating, followed by cooling to below 25° C.Subsequently, 60.25 g fructose-glucose-liquid sugar, 32 g granulatedsugar, 20 g psyllium, 2.75 g citric acid, and 20 g grape juiceconcentrated to one fifth were added to the solution and mixed.Thereafter, a flavor was added. The mixture then was sterilized byheating at 90° C. for 2 minutes. The gel formed by this procedure wasdisrupted using a static mixer to prepare 1000 g of a beverage. Thisbeverage was dispensed into a pouch-type container made of aluminum tocontain 200 g. After sealing the container, heat sterilization wasconducted again at 90° C. for 10 minutes to manufacture a grape flavoredbeverage product comprising psyllium. In this embodiment, gum arabic wasadded in order to attain a synergistic effect of reducing viscosity bycombining with the above-described tapioca starch, and to improve thepalatability of the product.

[0137] Measurement of the Water-Retaining Capacity

[0138] To 2.5 g of the beverage manufactured as in the precedingsection, 7.5 g of ion exchanged water was added. Then, the resultingsolution of 10 g was adjusted to pH 2 with 2N HCl and admixed with 50 mgof pepsin to effect enzymatic digestion at 37° C. for 4 hours.Subsequently, 500 mM phosphate buffer, pH 7.2, was added at a finalconcentration of 20 mM. Thereafter, the solution was adjusted to pH 7.2with 2N NaOH. One hundred and fifty mg of pancreatin was added to effectenzymatic digestion at 37° C. for 3 hours. The mixture was centrifugedat 14,000×G for 10 minutes, and the volume of the supernatant wasmeasured. The volume, after subtracting the volume of the supernatantthus obtained from the volume of the water added (including HCl aqueoussolution, phosphate buffer and NaOH aqueous solution), was divided bythe amount of the psyllium, thereby obtaining the water-retainingcapacity.

[0139] The results are shown in Table 8 below. TABLE 8 Water-RetainingCapacity (g-water/ Sample g-psyllium) Relative Ration (%) Control 45.5100 Grape-flavored 37.5 82 beverage

[0140] As evident from Table 8, 80% or greater of the controlwater-retaining capacity was preserved with the present beveragecomprising psyllium, throughout the above procedure. This resultsuggests that a liquid food product of the present invention comprisingpsyllium can serve to retain water in a large intestine even after beingeaten and digested in a stomach as well as in a small intestine.

Example 11 Psyllium Viscosity-Reducing Ability of GranulatedPolysaccharide

[0141] Procedure

[0142] To 212.3 g water, the previously mixed powder of both of 4.4 gpsyllium and 3.3 g each polysaccharide shown in Table 9 (Sample Nos. 1to 7) were admixed and was dissolved, then the time dependent change inviscosity was determined. The polysaccharides employed were granulatedand ungranulated. The granulated polysaccharides were prepared by afluidized bed granulation method. The particle size distribution of thegranulated polysaccharides is shown in Table 11 and FIG. 2, while thatof ungranulated polysaccharides is shown in Table 10 and FIG. 1. Table12 and FIG. 3 illustrate the results of measured viscosity of theaqueous solution comprising each of the polysaccharides and psyllium.TABLE 9 Viscosity of Sample Source and Molecular 2% Aqueous No.Modification Method Weight (kD) Solution (cp) 1 Acid-treated 1890 <5gelatinized potato starch 2 Waxy cornstarch 3400 <5 octenyl succinate 3Partially decomposed 22.5 <5 guar gum 4 Gum arabic 1780 <5 5 Dextrin (DE2-5) — <5 cornstarch 6 Blanched Dextrin — <5 (DE 8.0 ± 1.0) cornstarch 7Dextrin (DE 16-21) — <5 cornstarch

[0143] TABLE 10 Particle Size Distribution of UngranulatedPolysaccharide Particle Size Sample Sample Sample Sample Sample SampleSample (mesh) No. 1 No. 2 No. 3 No. 4 No. 5 No. 6 No. 7  <14 0.8 0.8 0.70.7 0.6 0.6 0.3 0.3 0.3 0.3 0.3 0.3 1.4 1.4 14-42 2.7 3.5 1.2 1.9 2.43.0 1.8 2.1 1.6 1.9 5.0 5.3 3.9 5.3 42-60 2.7 6.2 3.1 5.0 2.4 5.4 2.44.5 2.4 4.3 4.1 9.4 2.2 7.5  60-100 1.4 7.6 3.7 8.7 4.1 9.5 1.1 5.6 8.412.7 7.5 16.9 4.2 11.7 100-140 2.9 10.5 15.0 23.7 15.6 25.1 8.4 14.022.4 35.1 18.8 35.7 12.1 23.8 140-200 19.5 30.0 31.4 55.1 23.6 48.7 27.641.6 28.9 64.0 28.1 63.8 31.8 55.6 >200 70.0 100.0 44.9 100.0 51.3 100.058.3 100.0 35.9 100.0 36.1 100.0 44.5 100.0

[0144] TABLE 11 Particle Size Distribution of Granulated PolysaccharideParticle Size Sample Sample Sample Sample Sample Sample Sample (mesh)No. 1 No. 2 No. 3 No. 4 No. 5 No. 6 No. 7  <14 0.3 0.3 0.6 0.6 0.9 0.90.4 0.4 0.4 0.4 0.1 0.1 0.8 0.8 14-42 21.2 21.4 11.4 12.0 6.1 7.0 7.17.5 14.4 14.8 23.6 23.7 29.5 30.3 42-60 24.6 46.0 20.0 32.0 16.5 23.515.0 22.5 20.1 34.9 21.2 44.9 21.8 52.1  60-100 38.2 84.2 36.5 68.5 35.258.6 55.1 77.6 38.8 73.8 34.1 79.0 30.1 82.2 100-140 5.1 89.3 9.3 77.816.0 74.6 14.1 91.7 13.2 87.0 10.6 89.6 8.0 90.2 140-200 3.4 92.7 10.888.6 15.7 90.3 5.5 97.2 8.2 95.2 6.6 96.2 5.8 96.0 >200 7.3 100.0 11.4100.0 9.7 100.0 2.7 100.0 4.8 100.0 3.8 100.0 4.0 100.0

[0145] TABLE 12 Time Viscosity of Solution(cp) after Sample SampleSample Sample Sample Sample Sample Dissolution Psyllium No. 1 No. 2 No.3 No. 4 No. 5 No. 6 No. 7 (min) alone U G U G U G U G U G U G U G 2  710210 186 154 114 346 370 104 80  690  510  872  544  998  700 4 1908 474378 340 324 746 620 180 150 1336 1342 1764 1262 1900 1578 6 ND* 610 418630 484 1062 1004 272 230 ND* ND* ND* ND* ND* ND* 8 ND* 702 656 908 6501280 1228 410 318 ND* ND* ND* ND* ND* ND* 10 ND* 1036 772 1418 900 14101382 568 394 ND* ND* ND* ND* ND* ND* 15 ND* 1106 800 1522 1186 1484 1464600 450 ND* ND* ND* ND* ND* ND*

[0146] Results

[0147] As shown in Table 12 and FIG. 3, the onset of increased viscosityresulting from psyllium can be prolonged when each of thepolysaccharides (Sample Nos. 1-7) were granulated. Further, a prominenteffect to prolong the onset of the elevated viscosity can be observedwhen Sample No. 1 (acid-treated gelatinized potato starch), Sample No. 2(waxy cornstarch octenyl succinate), or Sample No. 4 (gum arabic), wasemployed as the polysaccharide. Sample No. 6, i.e., blanched dextrin(DE: 8.0±1.0) followed to exhibit the some extent of the effect. SampleNo. 3 (partially decomposed guar gum), and Sample Nos. 5 and 7, i.e.,dextrin (respectively, DE: 2-5 and 16-21) also exhibited slight effectsto prolong the onset of the elevated viscosity.

Example 12 Effect to Prolong the Onset of Elevated Viscosity by EachFraction of Granulated Polysaccharides Having Specified Particle Size

[0148] Procedure

[0149] Sample No. 2 in the above Example 11 (waxy cornstarch octenylsuccinate) was granulated followed by fractionation into: 42 mesh on,60-100 mesh, and 140-200 mesh, and these fractions were subjected toanalysis as in the above Example 11 on the time dependent alteration ofthe viscosity of the aqueous solutions. The results are shown in Table13 and FIG. 4. TABLE 13 Sample No. 2 (Waxy Cornstarch Octenyl Succinate)Time after Viscosity of Solution (cp) Dissolution (min) 42 mesh on60-100 mesh 140-200 mesh Ungranulated Granulated 2 110 120 130 154 114 4282 286 312 340 324 6 440 506 534 630 484 8 552 734 778 908 650 10 704802 1060 1418 900 15 1090 1188 1482 1522 1186

[0150] Results

[0151] As indicated in Table 13 and FIG. 4, a granulated polysaccharidehaving a smaller (finer) particle size tends to result in a similartime-dependent alteration of viscosity as the ungranulated one, and mayexert a lower viscosity-reducing effect. Meanwhile, a granulatedpolysaccharide having the larger (coarser) particle size may tend toexert a higher viscosity-reducing effect.

Example 13 Preparation of Powdered Juice Mix Granulated Powder A

[0152] First, 700 g psyllium, 200 g granulated sugar, and 100 g organicacid were mixed together, then granulated using a fluidized bedgranulator to prepare granulated powder A.

[0153] Granulated Powder B

[0154] Essentially similar to the above procedure, 700 g dextrin (DE:2-5), 200 g acid-treated gelatinized potato starch, 50 g gum arabic, and50 g organic acid were mixed, then granulated using a fluidized bedgranulator to prepare granulated powder B.

[0155] Next, 925 g of a 1:1 mixture of granulated powders A and B wasadmixed with 60 g granulated sugar, 5 g concentrated sweetener, 8 gacidulant, and 2 g flavor to prepare. 1000 g of powdered juice mixcomprising psyllium. Then, 10 g of the powder was packaged in analuminum package, and the package was sealed to provide the powderedjuice mix product comprising psyllium.

[0156] Ten grams of the powdered juice mix was dissolved in 180 ml ofwater. Subsequently, a time dependent change in viscosity of theprepared solution was determined. The results of the time dependentalteration of viscosity is shown in FIG. 5, and the particle sizedistribution of the granulated powder A and B is illustrated in Table14. As a control in FIG. 5, an ungranulated sample comprising the sameconstituents as granulated powder B was employed. TABLE 14 Powder BGranulated Powder A Granulated Cumulative Particle Size ContentCumulative Content Content (mesh) (% (w/w)) Content (% (w/w)) (% (w/w))(% (w/w)) <14 0.0 0.0 0.6 0.6 14-42 1.2 1.2 19.0 19.6 42-60 17.4 18.527.2 46.8  60-100 52.8 71.3 35.3 82.0 100-140 20.8 92.1 11.1 93.1140-200 6.2 98.3 4.5 97.6 >200 1.7 100.0 2.4 100.0

Example 14 Preparation of Powdered Instant Soup Mix Granulated Powder A

[0157] First, 385 g powdered sweet corn, 365 g milk powder, 125 ggranulated sugar, 62 g common salt, 31 g vegetable extract, 16 gseasonings, such as amino acids, 13 g protein hydrolysates, and 3 gflavor were mixed together, then granulated using a fluidized bedgranulator to prepare granulated powder A.

[0158] Granulated Powder B

[0159] Essentially similar to the above procedure, acid-treatedhydroxypropyl etherified tapioca starch which was previously gelatinizedwas granulated using a fluidized bed granulator to prepare granulatedpowder B.

[0160] Next, 16 g granulated powder A, 12 g granulated powder B, and 2 gpsyllium were mixed to manufacture a powdered instant soup mix productcomprising psyllium for one feed.

[0161] Thirty g of the powdered instant soup mix was dissolved in 130 mlof hot water. Subsequently, the time dependent change in viscosity ofthe prepared solution was determined. The results of the time dependentchange in viscosity is shown in FIG. 6, and the particle sizedistribution of granulated powder B is illustrated in Table 15. As acontrol in FIG. 6, an ungranulated sample comprising the sameconstituents as granulated powder B was employed. TABLE 15 Particle SizePowder B Granulated (mesh) Content (% (w/w)) Cumulative Content (%(w/w)) <14 0.1 0.1 14-42 34.3 34.3 42-60 23.0 57.3  60-100 22.9 80.2100-140 8.4 88.6 140-200 6.4 95.0 >200 5.0 100.0

What is claimed is:
 1. A polysaccharide for reducing viscosity of ahydrated psyllium, the polysaccharide having a molecular weight of20,000 or greater, and a viscosity of an aqueous solution, at 2% byweight, of 9.0 cp or less (determined using a type B viscometer withRotor No. 1, at 60 rpm and 25° C.).
 2. The polysaccharide of claim 1wherein said polysaccharide is granulated.
 3. The polysaccharide ofclaim 1 wherein said polysaccharide is selected from the groupconsisting of modified starch, gum arabic, arabino-galactan, partiallydecomposed guar gum, pullulan, dietary fiber, and mixtures thereof. 4.The polysaccharide of claim 3 wherein the modified starch comprises astarch modified by one or more treatment of oxidation, etherification,esterification, and gelatinization.
 5. The polysaccharide of claim 3wherein said modified starch is selected from the group consisting ofoxidized tapioca starch, oxidized potato starch, acid-treatedgelatinized potato starch, waxy cornstarch octenyl succinate,acid-treated hydroxy-propyl etherified tapioca starch, and mixturesthereof.
 6. A composition for addition to a food comprising psyllium anda polysaccharide of claim
 1. 7. A food comprising psyllium and apolysaccharide of claim
 1. 8. A liquid food comprising psyllium and apolysaccharide for reducing the viscosity of a hydrated psyllium ofclaim 1, wherein the polysaccharide comprises at least one modifiedstarch selected from the group consisting of etherified starch,esterified starch, and a mixture thereof.
 9. The liquid food of claim 8wherein said modified starch is selected from the group consisting of anacid-treated hydroxypropyl etherified tapioca starch, a waxy cornstarchoctenyl succinate, and a mixture thereof.
 10. A method of manufacturinga liquid food comprising the steps of: (a) preparing an aqueous solutioncomprising psyllium and at least one modified starch selected from thegroup consisting of etherified starch, esterified starch, and a mixturethereof, said modified starch having a molecular weight of 20,000 orgreater, and a viscosity of an aqueous solution, at 2% by weight, of 9.0cp or less (determined using a type B viscometer with Rotor No. 1, at 60rpm and 25° C.); (b) packing the solution into a container, followed bysealing the container; and (c) sterilizing the solution by heatingeither prior to, during, or following step (b).
 11. The method of claim10 wherein, in step (a), the psyllium is added to the aqueous solutionafter the modified starch is dissolved.
 12. The method of claim 10wherein said modified starch is selected from the group consisting ofacid-treated hydroxypropyl etherified tapioca starch, waxy cornstarchoctenyl succinate, and a mixture thereof.
 13. A powdered food forpreparing a liquid food comprising psyllium and a polysaccharide ofclaim
 2. 14. The powdered food of claim 13 wherein the polysaccharidecomprises 70% by weight or more of particles sufficiently large toremain on a 140 mesh sieve.